JPH05240453A - Heating cooker - Google Patents

Abstract

PURPOSE:To prevent the occurrence of an abnormal state occasioned by heat cooking effected in a state that water is absent in a tray. CONSTITUTION:An electric heater 12 is arranged to the inner upper part of a heating cooking chamber 8 of a roaster 7 and a tray 14 on which a roasting net 13 is placed is drawably arranged on a lower surface. A thermistor 20 is arranged in a heat transferring state in a heat-sensitive cap 18 located in a state to be brought into pressure contact with the under surface of the tray 14, and the temperature of the tray 14 is detected by the thermistor 20. When the degree of the increase of a detected temperature by the thermistor 14 is out of a limit condition, it is decided that no water is present in the tray 14 and an alarm signal is generated.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker suitable for cooking ingredients such as fish or meat containing proteins and fats as main components.

[0002]

2. Description of the Related Art A heating cooker of this type has a structure in which a saucer on which a grill for placing an object to be cooked is placed in a heating cooking chamber and a heater is placed above the grill. By arranging such a heater, it is possible to prevent the fat from the food being cooked from touching the heater, thereby preventing the smoke from being generated due to the burning of the fat. .. In such a heating cooker, water is stored in the saucer at the time of the cooking, thereby preventing the ignition of the fat falling from the object to be cooked and preventing an abnormal temperature rise in the cooking chamber. We are trying to prevent it.

[0003]

Since the water is supplied to the saucer by the user himself, the water is forgotten from the beginning, or the water in the saucer evaporates when used for a long time. If it disappears, various problems will be caused during cooking. Specifically, there is a risk of ignition of the fat falling from the food to be cooked and generation of smoke accompanying this, deterioration of components due to abnormal temperature rise in the cooking chamber, and failure, and the like. It also causes problems such as the food being cooked becomes over-dried and its taste deteriorates.

The present invention has been made in view of the above circumstances, and an object of the present invention is to prevent an abnormal state caused by heating and cooking while there is no water in a saucer disposed below an object to be cooked. An object is to provide a heating cooker capable of preventing the occurrence of the occurrence.

[0005]

In order to achieve the above-mentioned object, the present invention comprises a heating means for heating an object to be cooked from above and a saucer arranged below the object to be cooked, and water is contained in the saucer. In a heating cooker that heats and cooks in a state in which the temperature is stored, a temperature detecting means for detecting the temperature of the saucer is provided, and an alarm is issued when the degree of increase in the temperature detected by the temperature detecting means exceeds a preset limit condition. The signal generating means for generating a signal is provided.

[0006]

When the cooking is performed by the heating means in a state where water is stored in the saucer, the temperature of the saucer does not rise significantly, and the degree of rise in the temperature detected by the temperature detecting means is out of the limit condition. It does not become stuck. On the other hand, when the cooking is performed in a state where water is not stored in the saucer, the temperature of the saucer is greatly increased, and accordingly, the degree of increase in the temperature detected by the temperature detecting means is a limit condition. In this state, the signal generating means will generate an alarm signal, and this alarm signal can be used to cope with the occurrence of an abnormal condition that accompanies heating and cooking with no water in the saucer. Like

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention incorporated into a halogen cooking heater will be described below with reference to the drawings.

FIG. 2 showing the entire appearance in a partially broken state
In the halogen cooking heater 1, in the outer frame 2 formed in the shape of a flat rectangular box, three heating units 3 formed by combining a plurality of halogen lamp heaters are housed, and the heating unit 3 is covered. In addition, a rectangular top plate 4 made of heat-resistant glass is arranged. On the front side of the outer frame 2, a power switch 5 and left and right operation panels 6a and 6b are provided. ..

A roaster 7 is arranged in the center of the inside of the outer frame 2 so that foods such as fish can be taken in and out from the front side.
(Corresponding to the heating cooker referred to in the present invention) is incorporated, and the configuration of the roaster 7 will be described below with reference to FIG. 1 showing a sectional structure.

That is, the heating and cooking chamber 8 of the roaster 7 has a rectangular shape with an open front surface, and the opening 9 is provided with a door 9 having a peep window 9a made of heat-resistant glass. in this case,
The cooking chamber 8 has an inner box 11 inside an outer box 10 forming an outer shell.
It adopts a heat insulating structure with. In the heating and cooking chamber 8, an electric heater 12 as a heating means is arranged in the upper part thereof, and a saucer 14 with a grill 13 placed on the lower surface is placed so as to be drawn out. When the roaster 7 is used, the food to be cooked is placed on the grill 13 and water is previously supplied into the pan 14.

An exhaust port 15 is provided on the back wall of the cooking chamber 8.
The exhaust port 15 is connected to an exhaust hole 16 (see FIG. 2) provided at a corner of the top plate 4 through an exhaust pipe (not shown).

A hole 17 penetrating the outer case 10 and the inner case 11 is formed in a portion of the bottom of the heating and cooking chamber 8 corresponding to the saucer 14, and a metal heat-sensitive cap 18 is formed in the hole 17. Is stored so that it can move up and down. The heat sensitive cap 18 is biased upward by a spring 19 so that it is constantly in pressure contact with the lower surface of the tray 14.

A thermistor 20, which is a temperature detecting means, is thermally fixed to the inside of the contact portion of the heat-sensitive cap 19 with the saucer 14, so that the temperature of the saucer 14 can be detected by the thermistor 20. Has been done.

FIG. 3 shows a schematic electrical configuration of the halogen cooking heater 1 as described above, which will be described below. However, in FIG. 3, the related configuration is shown only for one heating unit 3 for simplification.

That is, the heating unit 3 is energized from the AC power source 21 via the power switch 5 and the triac 22, and the electric heater 12 is also energized from the AC power source 21 via the power switch 5 and the triac 23. Is becoming In this case, each of the above triacs 22 and 2
3 is gate-controlled by the microcomputer 24 constituting the signal generating means in the present invention through the drive circuits 25 and 26, respectively.

The power source of the microcomputer 24 is
It is adapted to be supplied from the AC power source 21 through a constant voltage circuit 27.
The power supply of the converter 28 is also obtained. Also,
The thermistor 20 is connected to receive the output from the constant voltage circuit 27 through the resistor 29, and therefore,
From both ends of the thermistor 20, the detected temperature (the saucer 14
The analog voltage signal having a level corresponding to the temperature of the A / D converter 2 is output.
8 to the microcomputer 24.

Operation switches 30 to 3 for the heating unit 3
3, a group of light emitting diodes 34 for displaying the magnitude of the output of the heating unit 3 is disposed on the right operation panel 6b, for example, and operation switches 35 and 36 for the roaster 7 and a light emitting diode 37 for displaying the operation of the roaster 7 are provided. Is provided on the left operation panel 6a, for example, ON signals of the operation switches 30 to 33, 35 and 36 are given to the microcomputer 24, and the light emitting diodes 34 and 3 are provided.
The operation of the computer 7 is controlled by the microcomputer 24. Further, the buzzer 38 is arranged at an appropriate portion inside the outer frame 2, and the buzzer 38 is configured to be sounded when the warning signal Sa is output from the microcomputer 24.

The microcomputer 24 operates the triacs 22 and 23 and the light emitting diode 3 on the basis of the above-mentioned input signals and the previously inputted control data.
4, 37 and the buzzer 38 are controlled, and the control contents of the microcomputer 24 and related operations will be described below with reference to FIGS. 4 and 5.

FIG. 4 shows an operation control routine of the roaster 7 which is directly related to the gist of the present invention among the control contents by the microcomputer 24. This operation control routine is executed when the power-on operation switch 35 provided on the operation panel 6a is turned on. First, an internal timer (not shown) described later is reset to an initial state (step S1). ), A / from the thermistor 20
It is determined whether or not the detected temperature T (that is, the temperature of the pan 14) indicated by the voltage signal provided via the D converter 28 is equal to or lower than the initial temperature T0 stored in advance (step S).
2).

Here, the initial temperature T0 is determined by the roaster 7
Is set to be higher than the temperature of the pan 14 at the cold start and lower than the temperature of the pan 14 at the hot start. Therefore, the operation switch 35 is turned on when the operation of the roaster 7 is stopped for a predetermined time or longer. If so, it is determined "YES" in step S2. On the other hand, when the roaster 7 is hot-started (that is, when the roaster 7 is repeatedly used), it is determined as "NO" in step S2.

When it is judged "YES" in step S2, the triac 23 is turned on to start energizing the electric heater 12 (step S3), and in this state, the detected temperature T is the first reference temperature stored in advance. It waits until it rises to T1 (step S4). Detection temperature T is first
When the temperature rises to the reference temperature T1 of (1), the timer operation of the internal timer is started, and the process waits until the timer operating time reaches the preset reference time Δt (steps S5 and S6).

When the reference time Δt has elapsed after the timer of the internal timer has started (“YES” in step S6), it is determined whether the detected temperature T has reached the second reference temperature T2 stored in advance. (Step S7).

Here, the degree of increase in the detected temperature T depends on the tray 1.
It greatly differs depending on the presence or absence of water in No. 4, and the state is shown in FIG. 5 (however, this figure shows the characteristics at the cold start). In other words, when there is water in the saucer 14, the degree of increase in the detection temperature T decreases and the maximum temperature does not reach 100 ° C. or higher. However, when there is no water in the saucer 14, the detection is performed. As the degree of increase in the temperature T increases, the maximum temperature also greatly exceeds 100 ° C.

Then, "YES" in the step S7.
In this state, the rate of increase of the detected temperature T starting from the time point when the first reference temperature T1 is reached is a reference temperature increase rate ΔH / Δt (however,
ΔH corresponds to a state in which the temperature difference between the first reference temperature T1 and the second reference temperature T2) is exceeded, and the state determined as “NO” in step S7 is the above-mentioned detected temperature T
Corresponds to a state in which the increase rate of is within ΔH / Δt.

That is, as shown in FIG. 5, the rising rate Δh1 / Δt of the detected temperature T in the state where the receiving tray 14 has water and the increasing rate Δh2 / Δt of the detected temperature T when the receiving tray 14 has no water. Δ
t has a relationship of (Δh1 / Δt) <(ΔH / Δt) <(Δh2 / Δt) with respect to the reference temperature increase rate ΔH / Δt, and the saucer 14 is based on such a relationship.
It becomes possible to judge the presence or absence of water in the inside.

When it is determined "YES" in step S7, that is, when there is no water in the tray 14, an alarm signal Sa is generated to activate the buzzer 38 and the triac 23 is turned off. Then, the electric heater 12 is turned off (steps S8 and S9), and then the process returns. It should be noted that such a ringing state of the buzzer 38 can be released, for example, when the power switch 5 is turned off.

On the other hand, when it is determined "NO" in step S7, that is, when water is present in the tray 14, the detected temperature T is the upper limit temperature T3 which is an example of the limit condition in the present invention. Until it exceeds (eg 100 ° C)
Alternatively, it stands by until the power-off operation switch 36 provided on the operation panel 6a is turned on (step S1.
0, S11), whereby the electric heater 12 is continuously energized.

When the detected temperature T exceeds the upper limit temperature T3 ("YES" in step S10), an alarm signal Sa is generated to activate the buzzer 38 and the electric heater 1
2 is cut off (steps S12 and S13), and then the process returns. As a result, the buzzer 38 sounds and the electric heater 12 is cut off even when the water in the saucer 14 has been evaporated while the electric heater 12 is in the energized state, that is, during the cooking process. Become.

When the operation switch 36 is turned on ("YES" in step S11), the electric heater 12
Only the step S13 for disconnecting the power is executed and the process returns.

On the other hand, when "NO" is determined in the step S2, that is, when the roaster 7 is hot-started, it is determined whether or not the detected temperature T exceeds the upper limit temperature T3 (step S14). Here, "YE
When it is determined to be "S", that is, when it is determined that there is no water in the tray 14, the step S8 for ringing the buzzer 38 and the step S9 for disconnecting the electric heater 12 are executed and the process returns.

On the other hand, "NO" in step S14.
If it is determined that there is water in the saucer 14, the triac 23 is turned on to start energizing the electric heater 12 (step S1).
5) After that, the control after the determination step S10 is executed.

In summary, the microcomputer 24
Causes the buzzer 38 to ring when the heating cooking in the roaster 7 is started in a state where water is not supplied into the saucer 14 and when the water in the saucer 14 is evaporated during the heating cooking. In addition to prompting the user to supply water, the electric heater 12 is forcibly cut off. As a result, since there is no possibility that the cooking will be continued without water in the saucer 14, the fat content dropped from the food to be cooked will cause smoke and the temperature in the cooking chamber 8 will be increased. It becomes possible to reliably prevent the situation where the food is abnormally raised, and there is no fear that the food to be cooked is overdried and its taste is deteriorated.

In the above embodiment, the operation of determining the presence or absence of water in the tray 14 is performed based on the degree of increase in the temperature T detected by the thermistor 20 per reference time Δt, and the temperature T detected is absolute. However, the determination operation is performed based on the length of time until the detected temperature T reaches the predetermined temperature, or the detection operation is performed based on whether the detection temperature T reaches a predetermined temperature. The configuration may be performed based on the output obtained by differentiating the temperature T with time (that is, the temperature gradient).

Further, in the above embodiment, the electric heater 12 is turned off at the same time as the buzzer 38 sounds, but such an interruption control may be performed as necessary.

[0035]

As is apparent from the above description, according to the present invention, in a heating cooker for performing cooking while water is contained in a saucer disposed below an object to be cooked, the temperature of the saucer Since the alarm signal is generated when the degree of increase in the temperature exceeds the preset limit condition, the occurrence of an abnormal state due to heating and cooking while there is no water in the pan is prevented. It has the beneficial effect of being able to do so.

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional view of a main part showing an embodiment of the present invention.

FIG. 2 is a perspective view showing an entire halogen cooking heater with a part thereof cut away.

FIG. 3 is an electrical configuration diagram.

FIG. 4 is a flowchart showing control contents.

[Figure 5] Temperature rise characteristic diagram of saucer

[Explanation of symbols]

In the figure, 1 is a halogen cooking heater, 7 is a roaster (heating cooker), 8 is a heating cooking chamber, 12 is an electric heater (heating means), 13 is a grill, 14 is a saucer, 18 is a heat-sensitive cap, and 20 is a thermistor ( Temperature detecting means), 24 is a microcomputer (signal generating means), and 38 is a buzzer.

Claims (1)

[Claims] 1. A heating cooker comprising: heating means for heating an object to be cooked from above; and a saucer arranged below the object to be cooked, the heating cooker performing heating cooking with water contained in the saucer. In the above, there is provided a temperature detecting means for detecting the temperature of the saucer, and a signal generating means for generating an alarm signal when the degree of increase in the temperature detected by the temperature detecting means deviates from a preset limit condition. A characteristic cooker.